- To supervise all Restaurants, In Room Dinning and Bar to achieve guest satisfaction and organizational profitability through effective utilization of all resources.
- Assist the General Manager and the Executive Chef with the development of new menus and prices.
- Continuously delight the customers by offering trend setting and cutting-edge products and services.
- Ensure to assist the General Manager to supervise and control all outlets in the hotel as per the required standards and also within agreed budgetary limits and parameters of the law.
- Any matter which may effect the interests of hotel should be brought to the attention of the Management.